The research study evaluated the effect of soaking and blanching on the physicochemical and antioxidant properties of seven (7) bitter yam (Dioscorea dumetorum) flour samples using laboratory standard methods. Fresh yams obtained from a farm in Agulu, Anambra State, Nigeria, were peeled, washed, and then sliced to 2, 4- and 6-mm thicknesses with a sterile kitchen knife. Three portions were soaked at 27 ℃ for 6 (BYM₁), 12 (BYM₂) and 18 h (BYM₃). Another three (3) portions were blanched at 90 ℃ for 5 (BYM4), 10 (BYM₅) and 15 min (BYM₆). A sample was neither soaked nor blanched (CYM). The soaked and blanched portions were drained, dried (Laboratory oven at 105 ℃), and the dried chips were milled, sieved and packaged in low-density polyethylene bags to obtain bitter yam flour samples. The samples were analyzed for physicochemical and antioxidant properties using simple lattice mixture design. All data obtained were subjected to statistical analyses. The results obtained showed significant (p<0.05) variations in both the physicochemical and antioxidant properties. The results of the physicochemical properties showed that pH, total titratable acidity, amylose, amylopectin and total soluble solids ranged from 4.73-9.97, 9.25-12.30 mg/100g, 30.35-40.98%, 59.02-69.65% and 8.77-10.24 mg/100g, respectively. Furthermore, the results of the antioxidant properties revealed that the total phenolic content ranged from 10.23 to 19.84 mg/100g, while the total flavonoid content, nitric oxide scavenging activity, reducing power and ferric reducing antioxidant power ranged from 7.50 to 9.83 mg/100g, 58.57 to 70.86 mg/100g, 42.68 to 68.06 mg/100g and 68.46-70.96 mg/100g, respectively. The best prospects for physicochemical and antioxidant properties were observed in samples BYM₃ and BYM₅.